Florida Citrus Meringue Pie Recipes

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GRAPEFRUIT MERINGUE PIE



Grapefruit Meringue Pie image

There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. -Barbara Soliday, Winter Haven, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
1-1/3 cups sugar
1/3 cup cornstarch
2 cups pink grapefruit juice
3/4 cup water
3 large egg yolks, lightly beaten
2 tablespoons butter
1/2 teaspoon lemon extract
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 433 calories, Fat 16g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 204mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.

CITRUS MERINGUE PIE



Citrus Meringue Pie image

For those lemon lovers, here's another wonderful citrus combo in a pie -- orange AND lemon! This recipe is a tweaked version of the original found in the Dec & Jan 2010 issue of Taste of Home. Preparation time does not include the time needed for the finished pie to cool & chill.

Provided by Sydney Mike

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 pie crust, 9-inch, unbaked
1 cup granulated sugar
5 tablespoons cornstarch
1/2 teaspoon salt
1 cup water
1 cup orange juice
4 egg yolks, beaten
1/2 cup lemon juice
2 tablespoons unsalted butter
1 1/2 teaspoons lemon zest, minced
1 1/2 teaspoons orange zest, minced
3 egg whites
1 teaspoon pure vanilla extract
6 tablespoons granulated sugar

Steps:

  • FOR THE PIE: Preheat oven to 450 degrees F.
  • Roll out pastry to fit a 9-inch pie plate, then line the pie plate with the pastry, trimming it, but leaving a 1/2-inch overhang.
  • Do not prick the pastry, but line it with a double layer of heavy-duty foil & bake 8 minutes. Remove foil & bake another 5 to 7 minutes or until lightly browned. Cool on a wire rack.
  • Reduce oven heat to 350 degrees F.
  • Meantime, in a large saucepan, combine sugar, cornstarch & salt, then gradually stir in the water & ORANGE juice until smooth.
  • Cook & stir over medium-high heat until thickened & bubbly, then reduce heat & cook, stirring, for another 2 minutes. Remove from heat.
  • Stir a small amount of this hot mixture into the egg yolks, then return it all to the pan, stirring constantly.
  • Bring to a gentle boil, cooking & stirring another 2 minutes. Remove from heat.
  • Gently stir in the LEMON juice, butter & both zests, then pour into the prepared pie shell.
  • FOR THE MERINGUE: In a large bowl, beat egg whites & vanilla on medium speed until soft peaks form, then gradually beat in sugar, one tablespoon at a time, on high speed, until stiff peaks form.
  • Spread this mixture over the hot filling, sealing edges to the crust.
  • Bake for 12 to 15 minutes or until meringue is golden brown.
  • Cool on wire rack for at least 1 hour, then refrigerate for another couple of hours before serving.

Nutrition Facts : Calories 342, Fat 12.5, SaturatedFat 4.4, Cholesterol 90.6, Sodium 289.1, Carbohydrate 54.1, Fiber 1.1, Sugar 37.6, Protein 4.3

FLORIDA ORANGE MERINGUE PIE



Florida Orange Meringue Pie image

Oh boy! I forgot about this pie recipe! My girlfriend who lives in Florida sent this to me many years back. I made it but then my recipe went traveling as all recipes seem to do. I found it and now am posting so I don't have to worry anymore. Yay! On my card from Gwen, it says: Seeing is believing--to taste it. that's even...

Provided by Susan Cutler

Categories     Pies

Time 45m

Number Of Ingredients 8

1 c orange juice, fresh
1 c orange sections, cut in pieces
2 Tbsp grated, orange rind
1 c sugar
5 Tbsp cornstarch
3 egg yolks, beaten
2 Tbsp lemon juice
2 Tbsp tablespoons butter or margarine

Steps:

  • 1. Combine orange juice, sections, grated rind, sugar and cornstarch. Cook on low heat until clear. Add a little hot mixture to beaten egg yolks. Return to mixture and cook about 5 minutes longer. Remove from heat. Blend in lemon juice, butter or margarine. Pour into baked pie shell. Be sure filling and shell are both hot or both cold. Cover filling with meringue.
  • 2. Bake in 350F degree oven until lightly browned.

FLORIDA PIE



Florida Pie image

She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 large egg yolks, lightly beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange zest
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
2 tablespoons sugar

Steps:

  • In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange zest. Gently stir in lemon juice. Pour into pastry shell., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 345 calories, Fat 12g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 153mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

FLORIDA CITRUS PIE



Florida Citrus Pie image

If you love Key-lime pie, try this easy citrus-spiked custard pie-it's our tribute to the Sunshine state. The press-in crust gets baked ahead of time, and the creamy contents are a no-bake, fill-and-chill formula that is perfect for a holiday feast where oven space is at a premium.

Provided by Greg Lofts

Categories     Pie & Tarts Recipes

Time 5h40m

Yield Serves 10 to 12

Number Of Ingredients 14

1/2 cup walnut halves or pieces
6 tablespoons unsalted butter, softened
1 large egg yolk
1/3 cup sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
3/4 cup unbleached all-purpose flour
1 cup sugar
1/3 cup cornstarch
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 teaspoon finely grated orange zest, plus 1 cup fresh juice (from 2 to 3 large)
4 large egg yolks
2 teaspoons finely grated lemon zest, plus 3/4 cup fresh juice (from 3 to 4 large)
3 tablespoons unsalted butter
Sour Whipped Cream, for serving

Steps:

  • For the Crust: Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until fragrant, 12 to 14 minutes. Let cool slightly, then finely chop. In a large bowl (or a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour and walnuts to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
  • Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Prick at 1-inch intervals with the tines of a fork; refrigerate until firm, about 20 minutes or, covered, up to 1 day.
  • Bake crust 15 minutes; if it's puffing in places, flatten it with the bottom of a dry measuring cup. Continue baking until crust is golden brown and set, 10 to 12 minutes more. Let cool on a wire rack.
  • For the Filling: Meanwhile, in a medium saucepan, whisk together sugar, cornstarch, and salt to combine. Whisk in juice, 1/3 cup water, and egg yolks until smooth. Cook over medium-high heat, whisking, until mixture comes to a boil and thickens. Boil 30 seconds; remove from heat. Stir in orange zest, lemon zest and juice, and butter until smooth. Immediately pour into baked crust; smooth top. Let cool slightly, then refrigerate until cold and set firmly, at least 4 hours or, loosely covered (once cold), up to 1 day. Cut into wedges and serve cold, with whipped cream.

FLORIDA CITRUS MERINGUE PIE - STEPH



Florida Citrus Meringue Pie - Steph image

If you like lemon meringue pie, you will truly enjoy this one. This has two citrus fruits in it and has a bold sweet-tart flavor. Hope you will try it. ENJOY!

Provided by Stephanie Dodd

Categories     Pies

Time 25m

Number Of Ingredients 10

1 c sugar
5 Tbsp cornstarch
1/2 tsp salt
1 c water
1 c orange juice
4 egg yolks, lightly beaten
1/2 c lemon juice
2 Tbsp butter
1 tsp grated lemon peel
1 tsp grated orange peel

Steps:

  • 1. Pastry for a single pie crust. Make your own or buy one. In large pan, combine the sugar, cornstarch and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir two minutes longer (mixture will be thick).
  • 2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir two minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, and lemon and orange peel. Pour into prepared crust.
  • 3. In large bowl, beat three egg whites and one teaspoon vanilla extract on medium speed until soft peaks form. Gradually beat in 6 tablespoons of sugar, one tablespoon at a time on high speed until stiff glossy peaks form and sugar is dissolved. Spread over hot filling, sealing edges to crust. Bake at 350 degrees for 12 - 15 minutes or until meringue is golden brown. Cool on a wire rack for one hour. Refrigerate for at least three hours before serving. Store leftovers in refrigerator. DELISH!

FLORIDA CITRUS PIE



Florida Citrus Pie image

Categories     Milk/Cream     Chocolate     Dessert     Bake     Grapefruit     Lime     Macadamia Nut     Fall     Bon Appétit     Peanut Free     Soy Free

Yield Serves 8

Number Of Ingredients 17

1 7-ounce jar roasted macadamia nuts
3/4 cup ground vanilla wafer cookies
1/4 cup firmly packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
2 cups fresh pink grapefruit juice
1/4 cup plus 1 tablespoon sugar
1 1/4 teaspoons unflavored gelatin
1/4 cup fresh lime juice
9 ounces imported white chocolate (such as Lindt or Callebaut), chopped
1/4 cup whipping cream
1 1/4 cups chilled whipping cream
Topping
1 cup chilled whipping cream
2 tablespoons sugar
7 thin lime slices, cut in half
8 ounces imported white chocolate (such as Callebaut), shaved into curls (optional)

Steps:

  • For Crust:
  • Preheat oven to 350°F. Finely chop nuts in processor. Add ground cookies, sugar and butter and blend in using on/off turns until moist crumbs form. Press mixture firmly onto bottom and sides of 9 1/2-inch deep-dish glass pie dish. Bake crust until golden, about 10 minutes. Cool.
  • For Filling:
  • Boil grapefruit juice and 1/4 cup sugar in heavy medium saucepan over high heat until reduced to 3/4 cup, about 15 minutes. Meanwhile, sprinkle gelatin over lime juice and let stand 10 minutes. Add gelatin mixture, white chocolate and 1/4 cup cream to grapefruit mixture and whisk over low heat until white chocolate and gelatin melt and mixture is smooth. Pour into large bowl. Refrigerate until cool but not set, whisking occasionally and scraping down sides of bowl with rubber spatula, about 2 hours.
  • Beat cream and sugar to stiff peaks. Spoon whipped cream into pastry bag fitted with large star tip. Pipe 15 rosettes of cream around edge of pie. Place 1 lime slice rounded side up between each rosette. Fill center with chocolate curls if desired. (Can be prepared 4 hours ahead. Refrigerate.)

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